Aunt Adas Two Tone Fudge Food

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

AUNT ADA'S TWO-TONE FUDGE

Steps:

• Ensure all ingredients are ready before you start.
• Bottom Layer: Mix the white sugar, canned milk, and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the chocolate chips, marshmallows, chopped nuts, and vanilla, stirring thoroughly until everything is well mixed. Pour this mixture into a greased broiler pan, spreading the mixture evenly.
• Top Layer: Immediately after spreading the bottom layer, start making the top layer. Mix the white sugar, canned milk and margarine together and boil for exactly five minutes, stirring constantly. Remove from heat and add the butterscotch chips, marshmallows, coconut, and maple flavoring, stirring thoroughly until everything is well mixed. Pour this mixture over the bottom layer, spreading the mixture evenly.
• Refrigerate fudge for one hour, or until it is firm, before cutting into pieces.

TWO-TONE FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended., Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan. , Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm., Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.

SUE'S TWO-TONE FUDGE

Steps:

• Line a 9x9 inch square pan with foil and spray with cooking spray, set aside.
• In a heavy saucepan, combine sugars, milk, and butter. Cook and stir over medium heat until sugar is dissolved.
• Bring to a rapid boil for 5 minutes stirring constantly.
• Reduce heat to low and stir in the marshmallow cream until melted/blended.
• Remove from heat and stir in vanilla.
• Pour 2 1/2 cups of mixture into a bowl and stir in chocolate chips and walnuts until the chips are melted. Pour into the 9x9 inch pan.
• Add the butterscotch chips (or whatever type you'd like) to the remaining marshmallow cream mixture, stir until chips are melted.
• Pour this over the chocolate layer and spread evenly.
• Cool completely, then use foil to remove from pan.
• Cut and serve.

NEVER-FAIL TWO-TONE FUDGE

Steps:

• In medium size saucepan, over medium heat, combine peanut butter chips, half of the condensed milk, 2 Tablepoons vanilla, and 2 teaspoons margarine.
• Stir until completely melted.
• Spread into a 8 by 11.5 in baking dish that has been sprayed.
• Spread evenly (mixture will be a little stiff).
• In the same sauce pan as you did the peanut butter mixture, repeat with the remaining ingredients.
• Pour over the peanut butter mixture, spreading evenly.
• Chill for 2 hours.
• Cut into squares, then chill for another 2 hours.

AUNT GENEVA'S FUDGE

Steps:

• Mix sugar, cocoa, milk, and butter in heavy saucepan.
• Bring to boil and boil for 5 minutes--no need to stir.
• Set pan in cold water and stir in nuts. Keep stirring by hand till it gets glossy and starts to stiffen up (this is the tricky part--knowing when to quit stirring!), then quickly spoon out onto wax paper into tablespoon-sized pieces.
• NOTE: If you are in doubt about when to stop stirring and start spooning, go ahead and stop. Better to have a couple of pieces of soft, sticky fudge than a whole pot full of crumbly fudge!
• I've never timed this, so the prep time is a guess. It's pretty quick, though! I'm also guessing on the yield.

AUNT HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER

Steps:

• Butter 1 8x8 inch square glass pan and set aside.
• melt chocolate in milk using sturdy, heavy bottomed pan.
• Stir in salt and sugar with wooden spoon until just mixed.
• Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
• Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
• When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
• Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
• Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.